Pumpkin Whoopie Pies Recipe
- 1 cup shortening
- 2 cups packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1-1/2 cups canned pumpkin
- 1/4 cup all-purpose flour
- Dash salt
- 3/4 cup whole milk
- 1 cup shortening
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1. Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next six ingredients; beat into creamed mixture alternately with pumpkin.
- 2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
- 3. For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
- 4. In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
1 sandwich cookie: 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.
Reviews for Pumpkin Whoopie Pies
"One of the problems with submitting a recipe is that when you tweak it, it's already gone. I guess we count on TasteofHome to test it and decide what's worth publishing. Canned pumpkin gives more flavor than cooked fresh pumpkin. I no longer use the filling printed and wish they would edit it out and replace it with this cream cheese one or another similar one. Beat together 1/2 c soft butter, 8 oz softened cream cheese. Add 2 c sifted confectioners sugar, 3.5 oz marshmallow cream, 1 tsp vanilla, 1/2 tsp cinnamon. Hope this helps."
"Im from Carlisle and still have lots of family living in Carlisle and surrounding areas but Iv lived in Cleveland Ohio most of my life. My familys favorite cookie is Whoopie Pies so I will be trying your recipe!!!!"
"These are great as written..had no problems and didnt flatten them. They turned out just fine. Second time i made them i added some maple syrup and maple flavoring and got rave reviews...."
"I followed the recipe exactly and these whoopie pies turned out great. I didn't have any luck trying to flatten the little cakes before baking because the dough was too loose and fluffy for that but they baked up fine and tasted good."
"Sorry folks, the correct amount of pumpkin should be 1-1/2 cups."
"Great recipe! The taste was wonderful and easy to make. I used the bottom of a glass that I wet to flatten the cookie before baking. For me, this seemed to work very well and the cookies were very uniformed. Another tip for the icing - constantly whisk the frosting when cooking. This will elevate any lumps."
"I'm giving a 5 star review from reading the pervious reviews. You have to add 1 1/2 cups of pumpkin. I also added 1 tsp. nutmeg and 1 tsp. pumpkin spice. To give that pumpkin taste and feeling. Filling you could really use the filling for pumpkin rolls and would be even better."
"You have just me a person who didn't like these cookies. You can't even taste the pumpkin in my opinion, it was just like eating a sweetened piece of dough and the filling wasn't much better, too bland. In other words, save your 3 hours of time in the kitchen and make something else!!"
"Oh my gosh. Does anyone know something can be substituted for all that shortening? Maybe applesauce??"
"Limited time Philadelphia brand pumpkin spice cream cheese would make a great filling"
"FILLING WAS TERRIBLE...I USED CREAM CHEESE FROSTING LIKE I USE ON MY CARROT cake...TASTED GREAT WITH THE CREAM CHEESE ICING.."
"I added pumpkin pie spice to the filling to boost the flavor!!"
"These cookies are delicious MAKE SURE YOU USE "1 1/2 CUPS PUMPKIN"."
"I read all the reviews, and decided to use store bought cream cheese frosting with an addition of 2 TBSP maple extract. Simply a GREAT combo, thanks for suggesting! Will make again for sure. Would double recipe, so the "pies" can be bigger next time."
"We made these last minute for my mother's birthday and they were really good. The actual cake part was not as soft as some whoopie pies but so good just the same! We loved these but they are rich which is nice because they last a bit longer!"
"These are pretty rich, but delicious! At least they will last more than a day because we can only eat one! My 4 year old couldn't finish hers. I did use half shortening/half butter in the cookie batter and 1 part cake flour (just to use it up) with 2 parts all-purpose flour. The cake flour may the reason they are so rich."
"These whoopie pies are wonderful and I don't even like pumpkin. Everyone who has tried them has loved them. I make them all the time now."
"The cookie part was good, but the filling was bad! Tastes oily. I would probably just use store bought frosting, or a different frosting recipe."
"yum yum YUM!!!"
"This recipe screams for Maple extract can't wait to make them."
"OMG, these were so good! I've made these twice so far. I used butter instead of shortening and pumpkin pie spice in addition to the cinnamon and ginger. Also, I used store bought frosting (cream cheese the first time and vanilla the second) but next time I will make my mother's vanilla frosting to go with these. Both times I got rave reviews from my family. Excellent!"
"These were DELICIOUS! My daughter loved them too."